READY IN 55 mins

Rhubarb Cheesecake

Read Reviews (24)

"This pie combines the velvety richness of cheesecake with fresh rhubarb for a delicious pie that everyone, including the kids, will love. No doubt you will be sharing this recipe with your family and friends also." — Diane H

Directions

Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.
Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 14, 2004

I submitted this recipe. Please do not let the pie cool after cooking the rhubarb for 15 minutes. Add the cream cheese filling to hot rhubarb mixture and return to the reduced temperature oven and finish cooking. Enjoy!

—Diane H

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Most Helpful Critical Review

May 10, 2007

I made this one and the "rhubarb cheesecake" on this site with a shortbread crust, and the other was MUCH better. Be sure to add some chopped pecans or walnuts when making the crust.

—Double-Oven Lovin'

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32 Ratings

May 31, 2004

Delicious! Very easy to make, 3 cups of chopped rhubarb seemed to be too much for my 9" deep dish pie shell, though -- so I made 2 pies using about 5 cups. Took it to a family get-together and everyone loved it. Even Grandma thought it was "very good", which is a tough compliment to come by! Thanks for a great recipe!

—DarkStar11

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Apr 28, 2008

I made this yesterday. It was alright but I made the mistake of using a premade graham cracker crust & with just the rhubarb in it at 400* it burnt the top edge...not a pretty sight! Will try again a homemade pastry crust.

—SUSIE-CHAPSTICK

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May 01, 2007

FANTASTIC!!! I couldn't imagine rhubarb with cheesecake but I was feeling adventurous and decided to give it a try and I'm so glad I did! I've never cooked with rhubarb before and didn't buy enough so I ended up with 2 cups rather than 3, but since I used a frozen pie crust it seemed to be a perfect amount. I left all of the rest of the ingredient amounts the same. It turned out great.. the sugar mixed with the rhubarb creates a nice layer on the crust for an extra sweet touch. I've since made this using frozen blackberries and it was equally good. In fact, my bf said to try it with frozen peach slices next time. It's a versatile recipe that I'll use over and over.. thank you!

—SWEETDREAMS43

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Jul 18, 2008

I never thought of using rhubarb this way, but it came out fabulous!!!

—Sharyl R.

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Jun 11, 2008

Even people that do not like rhubarb LOVE this pie! Thank you for posting this great recipe, I found it in Woman's Day in 1964, lost the recipe after trying it. I'm so happy to locate this flavorful pie recipe again. Everyone should try it!

—Kendra Jean

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Aug 16, 2010

I thought this was very unusual tasting. I don't like rhubarb, but I liked this. Much better the longer it was refrigerated. I'm not 100% crazy about the sour cream topping, but still thoroughly enjoyed it and my husband and kids liked it too.

—CHERIMMHMM

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Nutrition

Calories
421 kcal
21%

Carbohydrates
44.8 g
14%

Cholesterol
96 mg
32%

Fat
24.5 g
38%

Fiber
1.7 g
7%

Protein
6.7 g
13%

Sodium
234 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Cheesecake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 421
Calories from Fat: 221

% Daily Value *
Total Fat 24.5g 38 %
Saturated Fat 12.1g 61 %
Cholesterol 96mg 32 %
Sodium 234mg 9 %
Potassium 242mg 7 %
Total Carbohydrates 44.8g 14 %
Dietary Fiber 1.7g 7 %
Protein 6.7g 13 %
Sugars 28.9g
Vitamin A 13 %
Vitamin C 7 %
Calcium 13 %
Iron 14 %
Thiamin 14 %
Niacin 17 %
Vitamin B6 3 %
Magnesium 6 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.